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POLICE GAZETTE
Bottled Velvet.
Use ci
1mnch
bowl.
One quart bot tle of Moselle .
Hulf pint or Sherry wi11e.
Two tablespoonfuls of bugar.
One lemon.
One s prig of ver bena.
Peel the lemon vt>ry t hin, us ing o nly s ufficient of the
pell!
to
produce the desired flu.vor;
al.Id
t ho other ingra–
tllents ; strain encl ice.
Balaklavo Nectar.
For
ct
parly of.fifteen.
Thl.oly peel the r ind of half a lemo n, s hred it flnfl, and
put it in a punch bowl, add four tablespoonfuls of crus hed
s ugar and the juicu of one lemon.
One gill of Maraschino.
Two bottles of sorla.
Two bottles of Cla ret wine.
Two bottles of Champagne.
Stir well wgether and dress t he top with fruit
in
season.
Claret Cup for a Par ty.
Use a bowl f or mixing.
Ten to twelve JJieccs
of
I
ump s ugar.
One bottle of Apo
Iii
naris .
Two lemons , two ora11ges a nd half
a
pineapple,
cut in s lices.
Two wine-glasst>s of Maraschino.
. Mix well with a ladl,.., pince t his into your vessel or t in
chsh filled with lee, when t hu party is rea-dy to call for it,
add:
Four bottles fin e Claret.
One bottle of Champagne, or any other spark–
ling wine.
Mix t hor oughly and place s ufficient berri!ls on t op and
serve It, and you will hnvti an elega nt Claret Cup.